Tempeh au Vin

This recipe shows how easy it is to take a French culinary classic and make it veg. Red wine tenderizes tempeh cubes and adds rich flavor to a hearty stew. We’ve served it with spelt berries, a favorite whole grain in the south of France, but you could just as easily substitute rice, pasta, or your favorite whole grain.

Preparation

1. Heat 1 Tbs. oil in Dutch oven or large pot over medium-high heat. Add leeks and onions, and cook 5 to 7 minutes, or until beginning to brown, stirring occasionally. Stir in mushrooms, and cook 5 to 7 minutes, or until mushrooms brown and most of their juice has evaporated, stirring occasionally. Add carrots, tempeh cubes, smoky tempeh strips, garlic, and flour, and stir to coat vegetables with flour. Cook 2 to 3 minutes, or until fragrant.

2. Stir in wine and 3 cups water. Add thyme and bay leaves, and season with salt and pepper, if desired. Reduce heat to medium-low, partially cover, and simmer 1 &frac12; hours, or until carrots are tender and sauce has thickened.

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